SciELO - Scientific Electronic Library Online

vol.26 issue6Obtaining a Substitute of Paste-type Chocolate using Carao pulp (Cassia fistula L.)Effect of the Addition of Sesame Paste and Bovine Blood Plasma in the Development of a Meat Product Type Sausage author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google


Información tecnológica

On-line version ISSN 0718-0764


TIRADO, Diego F; MONTERO, Piedad M  and  ACEVEDO, Diofanor. Sensory Acceptability and Microbiological Quality of Rice Based Drinks and Bovine and Porcine Plasma. Inf. tecnol. [online]. 2015, vol.26, n.6, pp.45-54. ISSN 0718-0764.

Acceptability sensory and microbiological quality of drinks made with rice and fortified with protein from bovine and porcine plasma was evaluated. The plasma was extracted from the blood by centrifugation and the response variables according to six formulations with added plasma types and levels of fortification of 14.5%, 18.,5% and 29.0% of plasma were evaluated. The type of plasma added and the fortification levels of the formulations significantly affect the sensory acceptability of the beverage. The fortified beverage with 29% bovine plasma treatment was the one with higher sensory acceptability. Fortification of the refreshing drink made of rice with bovine plasma allowed to formulate a product that gives adequate supply of essential amino acids, which demonstrates the synergistic combination of the raw materials employed in the study.

Keywords : blood plasma; sensory acceptability; microbiological quality; protein quality; aminoacids.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License